1. Preheat oven to 250°; line rimmed baking pan with parchment paper. In small bowl, whisk syrup, soy sauce, oil and paprika. Trim off sides of eggplant to create rectangle-shaped block; cut block into 16 (1/8-inch) slices. Trim slices to 5 x 1 1/4-inch strips and brush both sides with syrup mixture; arrange in single layer on prepared pan and bake 45 minutes or until edges are slightly crisp, turning once.
2. Stuff dates with almonds and blue cheese; wrap each stuffed date with 1 piece eggplant, secure with toothpick and place on same pan. Bake dates 15 minutes or until eggplant is golden brown and edges are crisp. Let dates stand 5 minutes.
3. Chef tips: For uniform thickness, slice eggplant using a mandolin. Eggplant scraps can be layered in lasagana or used to make caponata, ratatouille or babaganoush.
- 3 g Total fat
- 1 g Saturated fat
- 3 mg Cholesterol
- 169 mg Sodium
- 29 g Carbohydrates
- 3 g Fiber
- 25 g Sugars
- 3 g Added sugars
- 2 g Protein
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Nutritional Information
- 3 g Total fat
- 1 g Saturated fat
- 3 mg Cholesterol
- 169 mg Sodium
- 29 g Carbohydrates
- 3 g Fiber
- 25 g Sugars
- 3 g Added sugars
- 2 g Protein
Directions
1. Preheat oven to 250°; line rimmed baking pan with parchment paper. In small bowl, whisk syrup, soy sauce, oil and paprika. Trim off sides of eggplant to create rectangle-shaped block; cut block into 16 (1/8-inch) slices. Trim slices to 5 x 1 1/4-inch strips and brush both sides with syrup mixture; arrange in single layer on prepared pan and bake 45 minutes or until edges are slightly crisp, turning once.
2. Stuff dates with almonds and blue cheese; wrap each stuffed date with 1 piece eggplant, secure with toothpick and place on same pan. Bake dates 15 minutes or until eggplant is golden brown and edges are crisp. Let dates stand 5 minutes.
3. Chef tips: For uniform thickness, slice eggplant using a mandolin. Eggplant scraps can be layered in lasagana or used to make caponata, ratatouille or babaganoush.